I've only done a couple of briskets on my WSM. I think 2 flats and 2 packers. I've done them all HH and they've all tasted like pot roast. The other day, I had a brisket sandwich at a chain BBQ place. The brisket was excellent. Moist, juicy, and certainly not pot roasty at all. What could I be doing wrong?
HH brisket = pot roast?
- Thread starter Jerry P.
- Start date
Clark Deutscher
TVWBB All-Star
Probably what Clint said but also if you describe what you are doing it my make it a little easier to see where things are going wrong!
Clark
Clark
George Curtis
TVWBB Olympian
if its shredding then its overcooked. not bad on spaghetti and in taco's, etc. but as asked, tell us yer process.
Basic HH process. Run the WSM at about 325 degrees. Foil after about 2 hours and check for tender at around 4 hours.
It doesn't shred but I think overcooking may be the problem. I remember one of the HH gurus saying once that a HH brisket should pretty much always be done in about 4-4:15. I think I pulled my last one off in about 4:45. Maybe I'm not recognizing what "done" brisket feels like.
It doesn't shred but I think overcooking may be the problem. I remember one of the HH gurus saying once that a HH brisket should pretty much always be done in about 4-4:15. I think I pulled my last one off in about 4:45. Maybe I'm not recognizing what "done" brisket feels like.
Clint
TVWBB Olympian
I was going to say possibly under-smoked too.....these guys will help you get your desired result.
As for it tasting like pot roast, that doesn't sound too terrible to me
. A friend's wife went on a 10 day work trip & made him a flat w/ veggies etc like a pot roast (she followed a foo foo recipe from a cooking show). All I could say as I ate sandwiches & plates of that (probably 3 meals) was "got yourself a GOOD woman".
As for it tasting like pot roast, that doesn't sound too terrible to me